I suggest trying cabbage casserole with chicken breast. The dish turns out to be satisfying, but at the same time, by the standards of the competition, it is not very high in calories, it fits into the norm)))

For 200 gr. - 215 kcal

For the casserole you need the following products:


300 g cabbage
200 g chicken breast
3 eggs
1 onion
4 tbsp flour
50-100 ml milk
salt, pepper - to taste
50 grams of hard cheese

To grease and flour a frying pan you will need:
sunflower oil - 1 tbsp
flour - 1 tbsp

It's very easy to prepare:
Chop the cabbage, add salt, pepper and mash with your hands until it becomes soft.
Finely chop the breast (you can grind it in a meat grinder), chop the onion.
Combine cabbage, breast and onion.

Beat 3 eggs + milk + flour.

Now combine both parts, mix and pour into a prepared (greased with vegetable oil and sprinkled with flour so that the casserole does not stick) frying pan.

Place in the oven for 35-45 minutes.

After this time, sprinkle the top with grated cheese and bake for another 10 minutes.

You can eat it both hot and cold.

To everyone who decides to cook: bon appetit!

My guys eat the casserole without additives, just with tea. I love it with the sauce that I came up with myself:
fresh dill + pickled cucumber + mayonnaise
The proportions are approximate: a few sprigs of dill, a piece of cucumber, two cm with a cucumber diameter of 2-3 cm, a teaspoon of mayonnaise.

I didn’t count the calories for the sauce, since it’s generally not included in the recipe. But I’m sure that even with this sauce we’ll fit into the 250 kcal figure. In the calorie table I also included butter and flour, which are used for greasing the pan))))

I don’t know how to take beautiful photographs and make colorful descriptions, so I suggest evaluating the recipe empirically. I hope that then cabbage casserole will be a frequent treat in your kitchen.

Modern children, growing up on fast food, candies filled with chemicals, and soda, do not want to eat fresh vegetables at lunch. But wise parents will always find a way to feed their child healthy, and one of them is to make a delicious casserole of cabbage with chicken in the oven under a cheese crust. Outwardly, it is very reminiscent of lasagna and stimulates the appetite with a fantastic aroma, and most importantly, you can easily disguise your unloved vegetables under the cheese.

Another advantage of homemade chicken casserole is that it is prepared quickly using inexpensive inexpensive ingredients.

In addition, this topic is practically inexhaustible for culinary fantasies, because you can bake carrots, zucchini, and other gifts from the garden beds with chicken and cheese along with cabbage. And if you add a handful of wild mushrooms to the dish, you will get a royally luxurious hearty dinner!

Fresh cabbage and chicken fillet casserole, simple recipe

Ingredients

• — 300 g + -
• — 1/3 small fork + -
• - 1 PC. + -
• - 3 pcs. + -
• — 25 ml + -
• — 100 g + -
• - 1-2 tbsp. + -
• - 1/4 tsp. + -
• - 1 tbsp. + -
• - taste + -

Cooking delicious cabbage casserole with chicken in the oven at home

For the filling in this dish, you can take poultry breast, fillet from any part of the carcass, or chicken ham. Sausage is also a very tasty and nutritious option.

We use the cream (or sour cream) that we have on hand, but the fattier it is, the tastier the dish will be. If every calorie counts, then instead of cream you can take 50 ml of milk.

1. After washing the meat and removing excess moisture from it with a cellulose towel, chop it finely with a sharp knife.
2. Place in a bowl, add salt and pepper, then stir and set aside.
3. We cut the cabbage as finely as possible, add some salt and lightly knead it with our hands to make it softer.
4. Let the cabbage slices sit for a little while to release the juice, which will then need to be drained. Meanwhile, cut the onion into thin half rings or quarters and fry in oil until soft.
5. When the onion becomes transparent, add meat to it and keep it on the fire until white.
6. Cover the bottom of the mold with a thin film of oil and lightly sprinkle with semolina.
7. Lay out the meat with onions, level it out, and put a layer of cabbage on top.
8. Next, all that remains is to pour the creamy egg mixture over everything, not forgetting to add salt.
9. Before sending the pan to the oven, where the temperature has already risen to 180 o C, sprinkle the casserole with cheese crumbs.

When the cabbage becomes soft and a golden, aromatic crust forms on top, it’s time to remove the treat from the oven. It is served slightly cooled with cheese sauce, sour cream or fresh chopped herbs.

Original cauliflower casserole with minced chicken

And this recipe is for those who want to lose weight deliciously. 100 g of cauliflower, a relative of white cabbage, contains only 25 kcal, so you can add it to your casserole to your heart’s content.

Homemade minced chicken made from lean meat also has the minimum number of calories, but there is a lot of protein, so a treat made from these products will be dietary, but at the same time unusually tasty.

Ingredients

• Fresh cauliflower – 1 small head;
• Chicken pulp – 400 g;
• Small onion – 1 pc.;
• Garlic – 2 cloves;
• Large eggs – 3 pcs.;
• Cream (15% fat) – 100 ml;
• Parmesan cheese – 50 g;
• Olive oil – 1 tbsp;
• Powdered black pepper – 1/3 tsp;
• Salt – 1/3 tsp.

How to make cabbage casserole from minced chicken in the oven

1. We separate the cabbage forks into small inflorescences, put them in boiling water, add a little salt and keep on medium heat for 5 minutes.
2. We catch them with a slotted spoon, put them in a colander and let the water drain.
3. Grind the poultry fillet in a food processor or meat grinder.
4. The oil is already heating up in the frying pan. Add chopped onion and garlic into it and fry until light golden brown.
5. Add ground meat and simmer under the lid, stirring.
6. Salt, pepper and wait until it turns white, then remove from heat.
7. Cover the bottom of the mold with kitchen parchment and place a layer of meat on it.
8. Place cooled cabbage inflorescences tightly on top, one to the other.
9. Break the eggs into a bowl with high sides and use a mixer to thoroughly foam them together with a pinch of salt crystals.
10. Add cream and beat a little more.
11. Spread the finished mixture evenly over the cabbage so that it is completely covered with it.
12. The final touch is grated Parmesan. Sprinkle the cabbage inflorescences with it and place the pan in a hot oven.

We will bake for a short time - about 20 minutes, until browned. Serve with a little sprinkle of remaining cheese shavings on top.

Secrets of homemade cabbage casserole with chicken in the oven

• To ensure that the cabbage does not remain raw, we recommend cutting it as finely as possible. The ideal option is to grind it on a shredder or use a food processor.
• An option for preparing winter varieties of cabbage (it is drier and tougher) for baking is to blanch the slices for 4-5 minutes in boiling salted water. Then be sure to put it in a colander so that excess moisture can drain out.
• If the mold is detachable, then it may happen that the egg-milk mash (for pouring the casserole) leaks out at the joints and will have to be collected throughout the oven.

To avoid this trouble, you should not pour too much milk into the filling, but you can even replace it with thick cream or sour cream.

• If you don’t have time to mess around with the layers, then you can mix cabbage, minced meat and fried onions, beat in the eggs, mix, fill the mold with the resulting mass - and into the oven, and 5 minutes before it’s ready, sprinkle the casserole with cheese crumbs and bring it to readiness.

Weekdays filled with accounting reports, laundry and school lessons leave little time for cooking. On such days, a delicious casserole with minced chicken with a cheese crust will be a real salvation for the whole family.

Even for breakfast, when there is absolutely no time, you can also make it: mix the ingredients (they can be prepared the night before), pour in the egg and put in the oven. All this will take only 5 minutes. Agree, it turns out really quickly and incredibly tasty!

This cabbage, mushroom and chicken casserole recipe may be just the recipe you want to serve to your guests for the holidays! Cabbage casserole is too delicious to just enjoy alone...

Many recipes today are based on replacing wheat flour or doing without it altogether with maximum effort. They have already come up with pizza without flour, pies without dough and dietary baked goods. This cabbage casserole will also not require any “heavy” flour base, as it will be made from white cabbage. To ensure that the cabbage still retains the structure of the casserole, we will add some breadcrumbs to the recipe, but their quantity is so small that it will not affect your figure in any way. In total, such a casserole can qualify for a family dinner, because all its ingredients are loved and popular in the kitchen at all times!

Casserole ingredients:

• cabbage – 0.6 kg;
• mushrooms – 0.3 kg;
• chicken fillet – 0.4 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 3 cloves;
• breadcrumbs – 50 g;
• milk – 100 ml;
• egg – 2 pcs.;
• cheese – 50 g;
• salt, seasonings.

Cooking time: about 80 minutes. Servings: 10

Cabbage casserole recipe:

• Grind chicken breast or other parts of chicken (removed from the bone, without skin) using any kitchen equipment - chop in a food processor or pass through a meat grinder. We send the resulting homogeneous minced chicken to a frying pan in which the onion has already been fried in oil until soft. Break up the lumps of minced meat, mix it with the onion in oil, salt and add seasonings. There is no need to fry it, as soon as the pieces of minced meat acquire a whitish tint, you can proceed to the next stage, because we have another thermal process ahead of us and it is important not to lose juiciness.

• The next stage is aromatic and mushroom. Cut the mushrooms into medium or small pieces and immediately add them to the minced meat with onions. As soon as the mushrooms warm up, they will begin to release liquid into the minced meat.

• In this mushroom and great-smelling “broth” we simmer the minced chicken for another 8-9 minutes. Evaporate the volume of all liquid by about half.

• At the same time, you can do the second preparatory process - preparing the cabbage base. For it, chop the cabbage into small and short strips, mix the cabbage and carrot slices, pour in the oil, add salt and simmer the mixture until noticeably softened.

• When you see that the cabbage has turned golden from the carrots and has become softer from the heat of the frying pan, add breadcrumbs. You can use both store-bought and homemade breadcrumbs, which is preferable and tastier! Add the crackers into the cabbage-carrot base, mix, and remove from the stove.

• For the casserole, you need a wide shape - round or rectangular with fairly high sides, at least 5 cm. Place half a portion of the cabbage-carrot base on the surface of the bottom, tamp it well, distribute the garlic slices in a circle or randomly.

• Stepping back from the sides, we tightly fill the entire middle part with mushrooms and minced meat, and place the cabbage mass in the resulting voids and compact them in a circle - these will be the edges of the casserole. Pour all the liquid that has formed from stewing the mushrooms in a frying pan onto the minced meat.

• Cover the mushrooms with minced meat with the remaining cabbage.

9.

Tender, juicy cabbage casserole is considered a healthy and satisfying dish. To prepare it, you can take any products that are in the refrigerator: meat, mushrooms, sausage, peppers, carrots. Having mastered one recipe well, you can create many others using not only white cabbage, but also cauliflower and even Chinese cabbage.

For a classic cabbage casserole you will need the following products:

• half a kilo of cabbage;
• milk – 0.5 l;
• a couple of eggs;
• cheese – 0.1 kg;
• spices and seasonings to taste.

Cooking begins with preparing the main vegetable: chop it, put it in a frying pan, add salt, pour milk and simmer for 5-6 minutes, covered with a lid.

The cooled cabbage is seasoned with spices and seasonings and placed in a deep form. Sprinkle with grated cheese and add well-beaten eggs.

Then bake in the oven for about half an hour at medium temperature (180-190°).

You can add fried carrots and onions to the cabbage.

With minced meat

A casserole made from cabbage with minced meat will be more nutritious.

To create a more high-calorie dish you will need:

• a small head of cabbage;
• half a kilo of sour cream;
• minced meat (any - 400 g);
• cheese (200 g);
• a pair of onions;
• 2 carrots;
• vegetable oil;
• salt, spices.

Cooking steps:

1. Prepare the vegetables - chop the peeled onion, grate the washed carrots, chop the cabbage.
2. Fry the onion until golden.
3. Add minced meat, salt, pepper, stir and fry for another 20 minutes.
4. Fry the carrots separately, then add the cabbage to it and simmer for a third of an hour.
5. Place half of the stewed cabbage in the mold, coat it with sour cream, then minced meat, sour cream again, cabbage, sour cream.
6. Spread the grated cheese evenly onto the surface and place in the preheated oven.
7. Bake for half an hour at medium temperature.

With added potatoes

To create a potato and cabbage casserole you will need the following food set:

• 10 medium potatoes;
• medium head of cabbage;
• bulb;
• carrot;
• egg;
• 2 spoons of sour cream;
• 3-4 tablespoons of sunflower oil;
• 2 tablespoons of ground crackers;
• salt, pepper, water;
• optional - tomato paste (spoon).

Step-by-step cooking process:

1. Cut the peeled potatoes into large slices, add water and send to cook over medium heat (after boiling - about a third of an hour).
2. While the potatoes are boiling, prepare other vegetables: chop the cabbage, grate the carrots, chop the onion.
3. We make the filling for the casserole: fry the onions and carrots in a frying pan for about 3 minutes, then add the cabbage, salt and fry for another 5 minutes. After that, add a little water and simmer for about half an hour, closing the lid. Then add spices, seasonings, tomato paste (optional) and simmer for a few more minutes.
4. Prepare mashed potatoes from boiled potatoes: drain the water, knead, add sour cream, egg, salt, spices, mix well.
5. Prepare the mold: coat it with butter, distribute the crackers evenly.
6. First put half of the puree on the bottom of the mold, level it with a spoon and distribute the filling on the surface, which we cover with potatoes. The surface can be coated with sour cream and sprinkled with breadcrumbs or grated cheese.
7. Bake the dish at 200° for about half an hour.

This recipe can be converted into a Lenten dish:

1. Boil or stew the cabbage, skipping the frying stage;
2. We make puree using water, replacing eggs and sour cream with a couple of tablespoons of flour.

For small children (from one year old) you can prepare the following casserole:

1. Boil chopped cabbage (200 g) in salted water (you can add milk: no more than one part to 4 parts water).
2. Boil potatoes (200-250 g) until tender, drain, mash, stir in butter (25 g).
3. Drain the cabbage, squeeze and stir into mashed potatoes.
4. Sprinkle the greased pan with breadcrumbs (optional) and distribute the vegetable mixture in it.
5. Place shavings of frozen butter (10 g) on ​​top. You can melt it and coat the surface.
6. Bake for a third of an hour at 180°C.

Fresh cabbage jellied casserole with egg

Quick casserole - the pie is prepared from the following products:

• fresh cabbage – 300 g;
• eggs – 5 pcs.;
• sour cream and mayonnaise - 200 g each;
• baking powder - half a sachet;
• flour – 8 spoons;
• salt, spices;
• vegetable oil.

Fresh herbs will add a delicious aroma to this casserole. If desired, it can be included in the list of ingredients.

Cabbage casserole in the oven according to this recipe is prepared as follows:

1. Chop the cabbage, chop the greens, mix.
2. Mix eggs with mayonnaise, sour cream, stir in flour, baking powder.
3. Grease the mold with oil and spread half of the filling.
4. Salt the cabbage filling, mix and distribute it evenly in the pan.
5. Pour in the remaining filling and smooth with a spoon.
6. Bake for 35 minutes at 180°C.

With chicken in the oven

To prepare a juicy, low-fat dish you will need:

• half a head of cabbage;
• chicken fillet – about 400 g;
• sour cream – 300 g;
• hard cheese – 100 g;
• a pair of eggs;
• large onion;
• spoon of mayonnaise;
• a clove of garlic;
• spoon of flour;
• salt, seasonings, herbs;
• sunflower oil.

How to cook:

1. Grind the fillet and marinate in mayonnaise with the addition of chopped garlic, salt and pepper.
2. Cut the cabbage into small strips.
3. Boil water in a saucepan (about 2 liters), add salt, and put cabbage straws into it. Boil after boiling for about 5 minutes, and then drain in a colander.
4. Finely chop the onion and fry until golden.
5. Prepare the filling: beat eggs, sour cream, stir in spices, seasonings, herbs, stir in flour.
6. Sprinkle the greased pan with breadcrumbs.
7. Distribute the mixture of cabbage and onions, add chicken pieces on top, pour over the filling.
8. Bake at medium temperature for about half an hour.
9. Add grated cheese and bake for another third of an hour.

If you decorate the finished casserole with herbs, it will be more fragrant and attractive.

Cauliflower with cheese

Another healthy dish is quite easy to prepare - cauliflower casserole. Cooking begins with preparing the necessary ingredients.

We will need:

• a head of cauliflower;
• finely chopped dill;
• for filling: a couple of eggs, an incomplete glass of milk and hard cheese;
• seasonings, spices.

Step by step recipe:

1. Place the cabbage, divided into inflorescences and washed, into salted boiling water and cook for 5 minutes.
2. Drain the water, placing the boiled vegetable in a colander.
3. Distribute evenly in an oiled frying pan, sprinkle with herbs.
4. Mix milk, eggs, seasonings, pour onto cabbage layer.
5. Bake for 20 minutes at 190°C.
6. Sprinkle the remaining cheese evenly onto the surface and bake for a few more minutes (5-6).

Lenten - with mushrooms

To make a lean casserole, you need to take:

• medium-sized head of cabbage;
• onion;
• boiled mushrooms – 400 g;
• spoon of flour;
• salt, spices;
• ground crackers;
• sunflower oil.

The cooking recipe involves the following steps:

1. Rinse the cabbage head, cut into large pieces, removing the stalk, and boil in salted boiling water for about 10 minutes. Then drain the water, discarding the boiled vegetable in a colander.
2. Lightly fry the chopped onion in a frying pan (about 2 minutes).
3. Add the chopped mushrooms and fry for about 7 minutes until browned (raw mushrooms take a little longer to fry).
4. Stir in flour and continue frying for another minute.
5. After this, stir in the spices, salt, pour in a little water and simmer until the mass thickens.
6. First, distribute the cabbage and then the mushroom mixture evenly into the oiled form. Coat the surface with oil and sprinkle with breadcrumbs.
7. Bake for a quarter of an hour at 200°C.

Required Products:

• kilo of cabbage (fresh white cabbage);
• a glass of milk;
• half a glass of semolina;
• a pair of eggs;
• a couple of spoons of crackers;
• 30 g cheese;
• sour cream.

A white cabbage casserole with the taste of childhood is prepared as follows:

1. Place the chopped cabbage in a saucepan, add milk, then simmer over low heat until almost soft. To obtain a more delicate taste, you can add a little butter.
2. Add semolina, mix and simmer for 10 minutes, then turn off the gas.
3. Add salt and eggs to the slightly cooled mixture.
4. Transfer to an oiled and breaded pan, level, coat with sour cream, sprinkle with grated cheese and breadcrumbs.
5. Bake for 25 minutes at 200°.
6. Turn off the oven, after 5 minutes remove the dish on which a crispy crust has formed during this time.

If the top begins to burn and the dish is not yet baked, you need to take it out and carefully remove the top. Then sprinkle evenly with cheese and bake.

With Chinese cabbage

To prepare a fragrant and tender casserole you will need:

• head of cabbage;
• tomatoes – 2-3 pcs.;
• 4 eggs;
• milk – 0.2 l;
• cheese – 100 g;
• a couple of carrots;
• large onion;
• butter – 70 g;
• spoon of salt;
• pepper, greens.

Preparation:

1. Grate the carrots, chop the onion, mix and fry in butter until soft.
2. Add finely chopped cabbage, salt and spices.
3. Cover and simmer for 10 minutes.
4. Remove the skin from the tomatoes and cut into slices.
5. Make the filling: mix milk, eggs, pepper, salt.
6. Add chopped dill or other herbs, if desired, to the stewed vegetables, stir and remove from heat.
7. Transfer the mixture into a mold, place tomatoes on top of it, pour in the milk-egg mixture, and place grated cheese on top.
8. Bake for about half an hour at 200°C.